Of the scores of kinds of seaweeds consumed around the world nori is the overwhelming favorite. Although originally gathered wild nori has been cultivated in Japan since the 1700's and today more than 300000 tons of fresh nori are harvested annually from farms in coastal Japan Korea and North China. Nets of woven rope are suspended below the surface of the ocean in quiet bays and during the cold months of winter the nori slowly grows to cover the entire net. From December to February the nori is hand-harvested washed and placed in frames to dry into paper-like sheets. This low-temperature slow drying is essential to retain the nutrients. Emerald Cove Organic Pacific Sushi Nori is guaranteed Silver Grade the highest grade for everyday use in Japan and the highest grade available in the North American natural food industry. The fine texture and pliable sheets produce exceptionally smooth and delicious rolls of nori-maki sushi. Each sheet is pre-toasted to a beautiful brilliant golden-green. You'll marvel at the clean sweet taste of this king of edible sea vegetables.
Suggested Use
How To Make Sushi
Yield: 10 rolls
Ingredients:
To Prepare Rice:
Rinse and drain rice in fresh water three times or until rinse water is clear. Allow the rice to rest for about 30 minutes. Add 2 1/4 cups water and a pinch of sea salt then bring to a boil. Cover lower heat and simmer rice for about 10 minutes or until rice has absorbed almost all the water. Turn off heat and let sit for 10 minutes before removing cover. Mix sugar salt and vinegar and pour over rice. Stir rice thoroughly but gently with wooden fork or bamboo rice paddle. Rice is ready to use when it has cooled to room temperature (Do not refrigerate as this will harden the rice making it impossible to roll).
Fillings:
Any combination of long thin slices of avocado cucumber carrot daikon cooked burdock root tofu raw sashimi-style fish cooked shrimp egg chicken...whatever you wish. Garnish with umeboshi paste Sushi Sonic Pickled Ginger Sushi Sonic Wasabi toasted sesame seeds or your own favorite.
To Roll Sushi:
Place one sheet of nori on bamboo mat. Wet hands in cold salted water to prevent rice from sticking to them. Spread rice evenly over the nori about 1/4 inch thick covering all but a 2 inch strip along the edge farthest from you. Lay first choice of fillings in a row at the near edge and add garnish (Figure 1). Moisten the far edge of the nori with fingers dipped in water and roll the mat firmly. Remove the mat as you go and press the moistened edge against the roll to seal (Figure 2). Place the roll with the seam side down moisten knife to prevent sticking and carefully slice roll into 6 to 8 pieces (Figure 3).
To serve pour a little shoyu or tamari in a shallow bowl and dip sushi slices in it.
Warnings
This package contains a packet of moisture-absorbing material to protect the nori from dampness.
Do not eat contents of this packet.